Friends of ours got us the ultimate food present last year: white and black truffle oils from Oliviers & Co. One of my favorite things to do with either oil (although I prefer the black for this purpose) is to saute some shallots and garlic in mild olive oil, add some sliced mushrooms (button or cremini work perfectly well, but it can also be fun to experiment with other wild mushrooms if you have access to them) and toss with spaghetti, parsley and parm or pecorino. At the very end, drizzle on a little bit of truffle oil (like a teaspoon - this stuff goes a long way!). Heavenly, and so easy! I had always believed France to be the only producer of true black truffles. But no, it seems that American farmers have been able to cultivate these stinky, tasty, luxurious beauties. For more information, check out this article from GQ, which highlights black truffles grown by a Tennessee (yes, Tennessee!) farmer. American locavores take note-you can eat truffles now!
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